A new report from the National Academy of Sciences knocked down some pro-GMO claims, such as that they've boosted crop yields, and urged federal agencies to change the way these foods are regulated.
The Bar Towel is proud to present a new series entitled “A Beer At…”, where we feature a single bar or restaurant, have a beer there and get a feel for what makes them special. Our first visit is to Chicago’s famed The Publican, a shrine to beer and pork in the city’s hot Fulton […] The post A Beer At…The Publican appeared first on The Bar Towel.
It's customer and staff complaints that did away with the model to start, but that's also what's bringing the tradition back to restaurants that've been experimenting with the policy to even out pay.
Economists are working on ways to put a price on the environmental damage of growing food. Take sugar: Half of what we eat comes from beets, half from cane. Each has an impact, in very different ways.
Workers at the yogurt-maker got a potential windfall when the company said it would give them shares that could be worth up to 10 percent of the firm. It reflects a rising trend in employee ownership.
A chemical called diacetyl, which is released as a natural byproduct of the coffee roasting process, has been linked to lung disease. A CDC group advises coffee plants to take precautions.
The U.S. is trying to figure out whether, and how, to regulate crops that have had their genes "edited." One example: a mushroom that doesn't brown when cut. It could be the first of many such crops.
Food critic Laura Reiley of the Tampa Bay Times spent two months investigating where her local eateries were really getting their ingredients. Many of their "farm-to-table" claims proved bogus.
Whether it's olive oil that's not so extra-virgin or burgers with a hint of horse meat, Chris Elliott, founder of the Institute for Global Food Security, explains how his laboratory uncovers fraud.
The next episode of Other People's Food features actress Rosie Perez From the studios of WNYC, Dan Pashman and Anne Noyes Saini produce The Sporkful, which, put simply, is a podcast about food. In a recently launched series called "Other...Show More Summary
A modern broiler, or meat chicken, grows incredibly fast. The bird suffers as a result, and some critics say its flavor does too. Now Whole Foods wants its suppliers to shift to slower-growing breeds.
In the coming weeks, major brands including General Mills, Kellogg and Mars will start labeling foods produced with genetic engineering. That's all because of a Vermont law set to take effect July 1.
A new study finds that too little sleep boosts a signal in the body that may drive a stronger desire to eat. It's the latest evidence linking sleep deprivation to overeating and increased body weight.
Millions of people want caffeine removed from their coffee. Millions more want caffeine added to their soda. Little-known caffeine factories, scattered across the world, satisfy both desires.
The USDA says it will prevent 50,000 cases of illness each year. Skeptics say the agency needs to take a different approach to the salmonella problem because the current one has not worked very well.
Jerky sales are soaring, thanks in part to millennials, who are snacking more than ever. Meat snacks are lightweight, high in nutrition and can travel long distances without spoiling.
Eating fruits, vegetables, grains and beans high in fiber can help keep us healthy. A study finds yet another benefit: Women on a high-fiber diet had a lower risk of developing breast cancer.
Most workers who are picking oranges in Florida are temporary "guest" workers from Mexico. They have signed contracts to work only for growers who arranged their visas and provide their housing.
The presidential candidate says a jalapeno a day helps keep her healthy on the campaign trail. Turns out, she could be onto something. A large recent study linked a spicy food habit to longevity.
Born in Korea, raised in Oklahoma, Danny Bowien was an adult when he taught himself to make Chinese food. That DIY vibe to his cooking has made him a rising star. Now he's written a cookbook.